The Best Fish and Chips Recipe: Using Quality British Fish

Fish and chips is a beloved British tradition, and making it at home is easier than you might think. The secret to restaurant-quality results is using fresh fish and mastering the batter. Here's how to create this classic dish in your own kitchen.

Choose the right fish. Traditionally, cod is the fish of choice, though haddock, pollock, or sustainable alternatives work brilliantly too. Ask your fishmonger for thick fillets cut from the middle of the fish, around 150-200g each. These cook evenly and stay moist inside while developing a golden crust.

Make the batter. Combine 225g plain flour, one teaspoon of baking powder, and half a teaspoon of salt in a large bowl. Whisk in 300ml cold sparkling water until you have a thick, smooth batter. The carbonation helps create extra crispiness. Some cooks add a splash of vinegar or beer for extra flavour.

Prepare the potatoes. Cut potatoes into thick chips, around 1cm square. Soak them in cold water for at least 30 minutes to remove excess starch. This step is crucial for fluffy interiors and crispy exteriors. Pat them completely dry before cooking.

Heat your oil correctly. Use a heavy-bottomed pan or deep fryer filled with vegetable oil. The temperature should reach 190°C for chips and 170°C for fish. Use a thermometer to be precise; too cool and you'll get greasy results, too hot and the outside burns before the inside cooks.

Cook the chips first. Fry chips in batches for about 5-6 minutes until they're pale golden and tender. Remove with a slotted spoon and drain on kitchen paper. Just before serving, give them a final 2-minute fry in hotter oil to crisp them up.

Coat and fry the fish. Pat your fish fillets dry, then dip them into the batter, coating completely. Carefully lower them into the oil and fry for 5-6 minutes until the batter is golden brown and crispy. The fish inside should flake easily when cooked.

Serve immediately. Wrap your fish and chips in paper to keep them warm. Serve with salt, vinegar, tartare sauce, or mushy peas. The key to success is working quickly and serving everything piping hot.